Stuffed and delicious::
It’s the stuffing that counts — my ma says. So, whether you want to have a stuffed tomato or an aubergine or a capsicum, here’s a stuffing that could leave you drooling for more.
10 medium sized tomatoes/capsicums
200 gram paneer, crumbled
1 medium-sized boiled potato, mashed
1 medium sized onion cut into thin strips
1/2 cup peas, shelled
3-4 green chilies, chopped
A pinch of turmeric powder
1/2 tsp zeera
Oil for frying/grilling
Cut the head of the tomatoes/capsicums and scoop out the insides with a spoon.
Apply salt to the inside surface of the scooped tomatoes/capsicum and place it upside down on a flat surface so that all the liquid drains out.
Heat oil in a kadai or wok and add zeera to it.
Once the zeera has spluttered, add chilies and onions, turmeric powder and mix well.
Fry till they are crisp and golden brown.
Add the peas.
Once the peas are cooked, add paneer and potato.
Add salt according to taste and mix well.
Let the mixture cook for 3-4 minutes and then add garam masala powder.
After a couple of minutes add the coriander leaves and remove from heat, and let mixture cool for a while.
Now take the scooped out tomatoes/capsicums and fill it with the stuffing.
Take the heads of tomatoes/capsicum and secure it with to the stuffed part with a tootpick.
You can either shallow fry the stuffed tomatoes/ capsicum, or grill it, or bake it in a preheated oven at 350F till the skin becomes soft.
Before baking or grilling, remember to rub the outside of the tomatoes/capsicum with oil.
Serve hot with rice or roti or as a snack.
This is a crispy, savo-ury snack to enjoy with a hot cup of tea.
1/2 kg plain flour
500 grams cheddar cheese grated
100 grams unsalted margarine or butter
1/4 tsp baking powder
Salt to taste
Cooking oil to deep fry
Sieve the flour and baking powder together and mix well.
Mix the margarine with the flour to form a crumbly mixture.
Add the cheese and mix well.
Add water, a little at a time, to make a stiff dough.
Divide the dough into 6-7 equal portions and roll on a floured surface into a circle about 1/4 inch thick.
Cut the circle into think strips in one direction, and then in the other direction so have with small diamond shapes.
Heat oil in a kadhai.
Deep fry these diamond shapes till they are a light golden brown.
Drain on paper towels and allow to cool before storing in an airtight container.